Description
// Blend of Syrah, Sangiovese, Merlot, Nero d'Avola, Viognier
"Inspired by Australia's Red Burgundy wines in the 1950s and 1960s, which were based on the "Hermitage" grape with the addition of Grenache, Pinot Noir, etc. and drank like a Pinot Noir-based red Burgundy. I wondered what a modern Red Burgundy would look like. Conveniently, I started to work with a 0.6 ha vineyard at 470 m elevation, planted to mainly Syrah, with single rows of Sangiovese, Merlot, Nero d'Avola and a few vines of Viognier and Alicante Bouchet. It is on a sand-based soil with abundant ironstone, quartzite and granite. The grapes were harvested in two passes, two weeks apart and partially co-fermented with a broad range of techniques: whole cluster, destemmed, intracellular fermentation and extended maceration (50 days). Then, it was aged in ancient oak barrels for 8 months and bottled with 30 ppm SO2. The result is a bright and fragrant wine with serious structure underneath." - Winemaker Notes
"Funny, first thought (before I knew the intent)—this drinks like Pinot Noir! A true light dry red and delightful in this guise. Medium bodied at most, with lots of berry goodness, sour cherry for sure, some red plum and the very refreshing zing of a pomegranate. That is for the fruity forefront but it has savoury, floral, herbaceous and nutty tunes play their part here too. I just love how light and fresh it is, forest after rain, with all the powerful varieties involved, it feels like they are whispering in this wine, nothing is loud on the tannin or alcohol front. Juicy and crunchy theme with a very good drinkability." - 92 Points, Kasia Sobiesiak, The Wine Front
